Greek Yogurt Ranch Dip

Every party needs a tasty dip. Especially if you’re serving a crudités platter (that’s just a fancy word for sliced raw veggies).

And while we’re at it so does every chicken strip and jojo potato. My middle-school aged years became an expert in that bit of dipping wisdom.

First, before we dive into this recipe, I am going to apologize. This easy greek yogurt ranch dip may forever ruin your relationship with ranch from a squeeze bottle. If you make ranch using a premade seasoning packet, this apology includes you too.

So here it is. I’m sorry. (but not really).

If you come from the mindset that ranch is a quintessential dip, sauce, spread (whatever you want to call it) for a wide variety of foods, you and I think alike.

And it honestly doesn’t get any better than this version of homemade ranch. It’s:

• Creamy
• Has a bit of tang and zippiness
• Loaded with fresh herbs
• Even better with time, so don’t hesitate to make it a day or two ahead of time
• Substantial enough for dipping and can be easily modified if you need to make it drizzable
• Made with just 1 bowl, 10 ingredients, and 5 minutes of prep
• TASTY

It’s a total crowd pleaser. If you’re serving a veggie platter at your next party, make this greek yogurt ranch the centerpiece and watch your party people dive in.

• Greek yogurt: Just plain greek yogurt. Full fat or nonfat, it’s up to you. It’s thicker and creamier than regular yogurt and a skinnier option compared to the typical sour cream and mayonnaise combo often found in ranch dip recipes.
• Parmigiano-Reggiano: Only the real stuff please. If you like a chunkier dip, grate the cheese with a box grater, for a smoother dip, grate with a microplane grater.
• Buttermilk: Adds a rich tangy flavor and helps thin out greek yogurt’s thick consistency.
• Fresh herbs: Fresh chives and dill are essential in my opinion. I’ll occasionally throw in a little bit of fresh thyme as well. Parsley would also be a great in place of the thyme. The key is to finely chop the herbs so they compliment the dip rather than being too herbaceously chunky.
• Cider vinegar: Adds brightness and balance to this rich, creamy dip.
• Spices: Just some kosher salt, ground black pepper, and a little cayenne will do the trick. Cayenne is optional but it adds a nice, subtle little zip of heat.

For a full list of ingredients and quantities see the recipe card at the end of this post.

Step 1: Add all of the ranch dip ingredients to a bowl.

Step 2: Give the dip a few stirs to combine.

Step 3: Grab your favorite veggies and arrange around a bowl of the ranch dip.

Step 4: Get dipping! Wasn’t that SO easy?!

Okay, let’s discuss the many tasty ways you could enjoy this dip:

• ALL the vegetables. I will eat a million raw veggies every day if you give them to me with a side of this ranch dip. Think carrots, cucumbers, broccoli, bell peppers, cauliflower, tomatoes, radishes, snap peas, endive. The world is your veggie. Go crazy.
• Let’s not forget roasted veggies too.
• Chicken strips and jojo potatoes. When I was in middle school the grocery store deli clerk knew my order needed to include a side of ranch. This dip is definitely an upgrade from those after-school deli counter ranch days. Chicken wings and chicken drumsticks would love a dunk in this ranch too.
• A spread for burgers, sandwiches, or wraps. I’m dreaming of it now.
• A dressing for salads. Spoon on a few dollops for a thicker salad dressing or thin it out a little with additional buttermilk or even a little extra virgin olive oil.
• A saucy topping for taco bowls or these southwest chicken rice bowls.
• Dip your pizza crusts in it (or better yet, just dollop it on top of the pizza). Who else is with me on this?!
• And don’t forget potato chips. They beg to be dunked in a dip.